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Stir-fried Scallops with Asparagus

Stir-fried Scallops with Asparagus is a modern Asian Fusion recipe (from Australia) for a classic dish of stir-fried scallops with asparagus carrot and bamboo shoots in a rice wine based sauce. The full recipe is presented here and I hope you enjoy this classic Asian Fusion version of: Stir-fried Scallops with Asparagus.

prep time

10 minutes

cook time

7 minutes

Total Time:

17 minutes

Additional Time:

(+20 minutes marination)

Serves:

4

Rating: 4.5 star rating

Tags : Vegetable RecipesFusion RecipesFusion Recipes



Ingredients:
225g (8 oz) scallops
2 tsp sea salt
225g (8 oz) asparagus spears
3 tbsp vegetable or peanut oil
55g (2 oz) bamboo shoots, rinsed and sliced thinly
1 small carrot, finely sliced
4 thin slices of fresh ginger
Pinch of ground white pepper
2 tbsp Shaoxing rice wine
2 tbsp chicken stock
1 tsp sesame oil

Method:

Sprinkle the scallops with 1 tsp of the salt and set aside to marinate for 20 minutes.

Trim the asparagus, discarding the tough ends, then cut into 5cm (2 in) long pieces. Blanch these in a pan of boiling water for 30 seconds, then drain and set aside.

In a pre-heated wok over high heat add 1 tbsp of the oil. When the oil is hot cook the scallops for 30 seconds. Remove with a slotted spoon and set aside.

Wipe the wok clean, then use to heat 1 tbsp of the oil and stir-fry the asparagus, bamboo shoots and carrots for 2 minutes. Season with the remaining salt then drain and set aside.

Wipe the wok clean again and use to heat the remaining oil. Add the ginger and stir fry for about 90 seconds, until fragrant, then return the vegetables and scallops to the wok. Sprinkle over the pepper and add the Shaoxing wine and stock. Cover and cook for 2 minutes, until everything is heated through then toss through the sesame oil and serve.